Such a tasty and quick recipe from our Weekday Raw course.
The idea behind this salad is that you gather up all your favourite veggies, or even what you have in the fridge, and pulse it down just right in the food processor, to then add a simple and delicious salad dressing to.
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Quick Grind Salad
The idea behind this recipe is you can take this method and you can take whatever you got in the fridge and put something together with a nice basic vinaigrette salad dressing.
Servings4
Nutrition (For one serving)
Calories: 470kcalCarbohydrates: 51gProtein: 15gFat: 26gSaturated Fat: 3gSodium: 939mgPotassium: 1513mgFiber: 16gSugar: 6gVitamin A: 4361IUVitamin C: 171mgCalcium: 179mgIron: 5mg
Ingredients
Main
- 1 head broccoli cut from the stalk
- 3 stalks purple sprouting broccoli roughly chopped
- 1/4 cauliflower roughly chopped
- 1/4 cup dill fresh
- 1 avocado
- 1 gem lettuce small, main stem removed
- 1 chicory small, main stem removed
- 1/2 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 1/4 cup pine nuts
- 1/2 cup olives pitted
- 1 cup quinoa sprouted
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp honey or coconut nectar
Instructions
- Add all salad ingredients to the food processor and pulse until ground into a chunky salad.
- Transfer to a bowl.
- Combine all dressing ingredients in a far with a lid and shake, add to salad and enjoy!
Video
Notes
Want more quick, easy and simple raw food recipes like this? That’s exactly what you’ll find in Weekday Raw.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
